Baked Spinach Mushroom Quesadillas
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 (8 wedges)⸻
Ingredients
• 4 large flour tortillas
• 1½ cups mushrooms, thinly sliced (button or cremini)
• 2 cups fresh spinach, chopped
• 1½ cups shredded mozzarella or Monterey Jack cheese
• ½ cup shredded cheddar cheese
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• ½ teaspoon cumin powder
• ½ teaspoon chili flakes (optional)
• ¼ teaspoon black pepper
• Salt to taste
• Optional for serving: sour cream, salsa, or guacamole
⸻
Instructions
1. Preheat Oven
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Cook the Filling
• Heat olive oil in a pan over medium heat.
• Add mushrooms and cook for 4–5 minutes until soft and lightly browned.
• Add garlic and cook for 30 seconds.
• Add spinach and cook until just wilted.
• Season with cumin, chili flakes, salt, and black pepper.
• Remove from heat and let cool slightly.
3. Assemble Quesadillas
• Lay tortillas flat.
• Sprinkle cheese on half of each tortilla.
• Add spinach-mushroom mixture evenly.
• Top with more cheese and fold tortillas in half.
4. Bake
• Place quesadillas on the prepared baking sheet.
• Bake for 10 minutes, flip carefully, then bake another 8–10 minutes until golden and crispy.
5. Serve
• Slice into wedges and serve warm with salsa, sour cream, or guacamole.